Food & Craft


  • The finished flapjack, yumThe finished flapjack, yum
  • Weighing oatsWeighing oats
  • Melt the butter & syrup (yum)Melt the butter & syrup (yum)
  • Mix wellMix well
  • Press into tin and lick spoonPress into tin and lick spoon


  • 300g oats
  • 100g mixed pumpkin and sunflower seeds
  • 50g desiccated coconut
  • 50g plain flour
  • 200g butter
  • 200g golden syrup
  • 150g soft brown sugar
  • 150g chopped dried apricots
  • 125g crunchy peanut butter
  • 1 teaspoon vanilla extract

This is possibly the best flapjack recipe in the world. We take no credit for it, we mooched it from a friend - thanks Karen! It's not a cripsy flapjack, nor a gooey one. Just a bit bendy but very, very tasty. Yum.

Prep: 10 mins Cook: 25 mins Serves: 18


  1. Heat the oven to 160C / 325F / GM3.

  2. Line a Swiss roll tin with baking parchment, leaving some hanging over the edge.

  3. Melt the butter and syrup in a pan over a low to medium heat, stirring occasionally.

  4. Put all of the other ingredients into a large bowl and pour over the melted butter and syrup. Mix very well.

  5. Pour the mixture into the Swiss roll tin, press down and bake for 25 minutes.

  6. Allow to cool in the tin, then remove still in the paper and cut into bars.

Serve with a glass of cold whole milk, tea, coffee or cocoa.



Tuesday 31 January, 2012 at 2:24pm

I am getting hungry just reading about your flapjack! Looks delicious. :)

Do you have a substitude for golden syrup because my local grocery store doesn't carry it?



Tuesday 31 January, 2012 at 2:38pm

Hi Kristina. Light corn syrup is the closest you might get off the shelf, and can be substituted 1:1.

If that's not available, try this recipe for syrup (obviously this is for quite a quantity, so reduce as required):

1. Combine 5 lbs sugar in a pan with 3 cups of water.

2. Set to medium heat and stir continuously, but slowly to keep the sugar off the sides of the pot.

3. When the sugar is almost completely dissolved add 10 ml of a low-flavoured acid, like Citric Acid or Tartaric Acid (cream of tartar).

4. Continue heating and stirring till it starts to boil. You now have mostly inverted sugar. Keep heating it over medium heat until it starts to turn straw yellow.

This will provide a light syrup which will result in a chewy flapjack. Add a bit of maple syrup or honey too if you want a bit of flavour. You probably could use all honey as a substitute, but it might overpower the flavour.

Hope this helps.

Leave a comment

Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.

Some HTML allowed: <strong>, <em>, <blockquote>. URLs will be converted to links automatically.

© The Accidental Smallholder Ltd 2003-2024. All rights reserved.

Design by Furness Internet

Site developed by Champion IS